Honey warm in a saucepan and melt the butter in it. Then remove from heat and mix a warm mass with flour, sugar, egg and soda. Put the dough for 1 hour to proof.

Stand the dough roll with a rolling pin on the floured board in a layer thick with a pencil. With molds cut the pastry out of the bed, lay it on a greased sheet of metal, grease the surface with egg yolk mixed with sour cream, and put one peeled almond on top. Bake at medium temperature. The output is about 40 pcs.

The products are well mixed, add whipped egg whites into a thick foam and once again carefully mix. Baking tray or sheet metal with butter, a teaspoon on it lay the dough in the form of bumps and bake in the oven at low temperature.

warm honey, dissolve butter or margarine, add the remaining products and knead the dough. You can add to taste grated zest of lemon or ground cinnamon. Roll the dough into a layer of 1.5 cm thick and cut with a special notch or a cup of round cakes. Surface grease whipped with sour cream egg yolk, in the middle put 1/2 of the core of the walnut or whole hazelnut.

Put the flat cakes in a buttered butter, sprinkled with a baking sheet and bake in the oven at a moderate temperature until cooked.

Butter is well to grind with flour, add baking soda, warmed honey, sugar, nut, ground cinnamon and mix with one egg until a homogeneous mass is obtained. It is recommended to do this in the evening, on the eve of baking. For the night cover the dough with a damp cloth and put in a cold place.

The next day roll the dough into a 1-2 cm thick layer. Cut out various geometric figures with a special notch, grease the surface with egg white, sprinkle with ground nut and put in a heated oven for 5-10 minutes.

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